Macro friendly protein pancakes are a delicious way to get a high-protein, filling breakfast. No protein powder in this pancake recipe!
I really like pancakes. A lot. My biggest motivation on a Sunday morning run is knowing that someone will make me pancakes when I get home. I thought that prioritizing protein was going to make pancakes a cheat treat, but with these macro friendly fluffy protein pancakes, I can eat as many as I want.
The recipe makes about four servings of pancakes and each serving macros are 175 calories, 17.5 grams of protein, 21 carbs and 2.5 grams of fat.
Greek yogurt protein pancakes
I’ve made protein pancakes in the past, either using a store-bought mix or using protein powder like in these Pumpkin Protein Pancakes. They are good. I love them and I’ll enjoy every last bite of them. BUT these macro friendly ones are fluffy and taste kind of like sourdough pancakes. They are amazing.
The protein in these pancakes comes mostly from the nonfat plain Greek yogurt and eggs. You could use vanilla flavored Greek yogurt as well or even lemon or banana.
The fluffiness comes from the extra step of beating the egg whites into soft peaks and then folding those into the batter. You can add the egg whites after they are beat to soft peaks to save time, and the recipe still works. The pancakes lose a bit of fluffiness after they cool, but no worries, they are still light and delicious.
Meal prepping
Store any leftovers in the refrigerator for up to 4 days and reheat them in the toaster oven. They also freeze well. Just place a piece of parchment between each piece so they don’t stick and put in freezer bag.
Pancake Toppings
What is your favorite pancake topping? Maple syrup is classic, and while there are light versions, nothing is better than the real deal. My friends at the gym swear by peanut butter or pistachio butter on their protein pancakes. I personally love a tiny bit of butter and and small bit of vanilla or maple Nectevia Agave Syrup with Stevia. Add fresh or frozen berries to add fiber to your meal. Raspberries are such a great source of fiber.
These pancakes are not sweet, so you could add some savory toppings to them. Maybe add some ham and poached eggs or cream cheese, smoked salmon and capers.
Macro Friendly Fluffy Protein Pancakes
Ingredients
- 2 large eggs, separated
- 2 cups nonfat plain Greek yogurt
- 3/4 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
Instructions
- Separate the yolks from the whites and place the egg whites in a medium, clean bowl.
- Beat the egg whites until soft to medium peaks form.
- In a second bowl, mix together the egg yolks and the Greek yogurt until combined.
- Add in the flour, salt and baking soda to the yogurt and yolk mixture and mix until combined.
- Fold in the egg whites.
- Preheat a griddle or pan over medium heat. Cook pancakes, (about 2-3 tablespoons batter each) until golden brown on each side.
Notes
Macro calculations are based off the whole recipe. One batch will make approximately four servings.
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Nutrition Information:
Yield: 4 Serving Size: 1/4 batchAmount Per Serving: Calories: 175Total Fat: 2.5gTrans Fat: 0gCarbohydrates: 20.8gFiber: 1gProtein: 17.5g
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